“Reese”ently made a creation that tastes like the peanut butter cups we know and love! I know a lot of people had the “banana bread phase” of quarantine, but I think this is a stage that I will be in forever (especially after creating this recipe)!
Wasn’t really sure how well this recipe was gonna turn out, but it’s safe to say the banana bread was gone pretty quick.
Ingredients
- Bananas- essential for banana bread! Also helps provide structure and adds tons of benefits like potassium.
- Eggs- helps create structure! Can sub for flax egg if vegan.
- Granulated Sweetener- I used monk fruit sweetener; can replace with any granulated sweetener, but it will affect nutritional value unless it’s a zero calorie alternative.
- Vanilla Extract- helps add flavor!
- Peanut Butter Powder- gives the banana bread peanut flavor and also provides structure as flour would.
- Coconut Flour- probably my favorite flour! It has a high protein and fiber content, and is super absorbent, meaning you need less of it (this ingredient is very difficult to substitute).
- Baking Soda- leavening agent to help banana bread rise.
- Salt- helps enhance flavor.
Recipe
For the banana bread:
- 3 Bananas
- 1 Whole Egg
- 1 Egg White
- 1/3-1/2 Cup Granulated Sweetener
- 1 tsp Vanilla Extract
- 1/2 Cup Peanut Butter Powder
- 1/3 Cup Coconut Flour
- 1 tsp Baking Soda
- Pinch Salt
For the frosting:
- 3/4 cup 0% fat greek yogurt (I like Fage)
- 2 Tbsp Cocoa Powder
- 1 tsp sugar free chocolate pudding mix (optional)
- 3 Tbsp Sweetener (I used monkfruit powdered sugar)
- Set oven to 350 degrees
- In a large bowl add wet ingredients (mashed bananas, sweetener, eggs and vanilla) and whisk together until combined.
- Add in dry ingredients (peanut butter powder, coconut flour, baking soda and salt).
- Pour into a loaf pan and bake 40-50 min or until toothpick comes out clean (be sure not to overbake to keep fudginess).
- Frost, if desired.
Nutrition Info
1/10 Cake w/o frosting: Calories: 90 Fat: 2g, Carbs: 15g, Protein: 6g
1/10 cake with frosting: Calories: 102 Fat: 2g, Carbs: 17 g, Protein: 8g